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Class. 



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Book, - t r y-l^^ 

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COPYRIGHT DEPOSIT. 



ABOUT THE FARM 

AN ILLUSTRATED DESCRIPTION OF THE 
NEW BOSTON DAIRY AND OTHER IN- 
DUSTRIES AT VALLEY VIEW, MUZZEY, 
AND HUTCHINSON FARMS, WHICH 
ARE A PART OF THE SUPPLY 
DEPARTMENT OF YOUNG'S 
HOTEL, PARKER HOUSE, 
AND HOTEL TOURAINE 




PRINTED FOR 
R. WHIPPLE COMPANY 
BOSTON, MASS. 



< V 



Copyright, 1910, 
By J. R. Whipple Company 



All rights reserved 



PHOTOGRAPHS TAKEN, 

BOOK WRITTEN, ARRANGED, AND PRINTED 

UNDER DIRECTION OF 

WALTON ADVERTISING AND* PRINTING CO., BOSTON, MASS. 



CI.A^65710 






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HIS BOOK is presented to you with the 
compHments of J. R. Whipple Company, 
proprietor of Young's Hotel, Parker House, 
il and Hotel Touraine, Boston, and owner of 
the New Boston Dairy, Valley View, Muzzey, and 
Hutchinson Farms, New Boston, New Hampshire. 





u 



ABOUT THE FARM 





HE GUEST at the Hotel Touraine, Parker 
House, or Young's Hotel, Boston, who 
.calls for an order of milk, receives it in 
a glass bottle sealed with a metal cap, 
and upon the cap as well as upon the 
bottle is stamped "J. R. Whipple Co. Dairy, New 
Boston, N.H." 

Were the guest to follow the empty bottle back to 
the place whence it came, he would arrive at the little 
village of New Boston among the hills of lower New 
Hampshire, and there, stretched over the slopes and val- 
leys about the town and along the foaming Piscataquog 
River, he would see the broad, fertile pastures and trim, 
substantial buildings of Valley View Farm. This, the 
Muzzey, Hutchinson, and several adjoining farms are 
the property of J. R. Whipple Company, which manages 
the Parker House, Young's Hotel, and Hotel Touraine. 
The sole purpose of the Farms is to supply these hotels 
with the best table milk, cream, butter, eggs, poultry, 
pork, hams, and sausages. It has always been the en- 
deavor of the hotel management to secure the most 
delicious food products that the markets of Boston and 
New York afford. Not content, however, with the best 
the market could furnish, Mr. Whipple determined some 
years ago to have his own dairy farm, and the enterprise 
was established, which now comprises twenty-five hun- 
dred or more acres. It is described and illustrated in 
this book. 



[ 5 ] 



■ Int 



HE FARM is divided into three departments : 
the Dairy, the Piggery, and the Hennery, of 
which the first is most important, although 
each of the other two receives the same scru- 
pulous care. While there are these three main depart- 
ments, there should be included, perhaps, a fourth, the 
Farming Department. The Dairy has to do with milking 
the cows, with the care of the milk, and w ith the making 
of butter; the Piggery, with the breeding and care of the 
pigs, and with their slaughter and preparation for ship- 
ment to the Hotels; the Hennery, with raising chickens 
and eggs. The Farming Department caters to all three. 
Its function is to produce feed for stock and to provide 
horses and wagons for the many requirements of the dairy 
business. Thirty horses and thirty -five wagons and hay- 
racks, to say nothing of mowing machines, horse-rakes, 
machinery for ice-cutting, and two portable gasoline en- 
gines, are required. 



[ 6 ] 




VALLEY VIEW FARM-HOUSE AND BARN FUR HORSES. 




A SLIGHT DISAGREEMENT. 




GENERAL VIEW OF NEW BOSTON AND VA, 




VIEW FARM, FROM A NEAR BV HILL. 




HE CHIEF products of the Farm are hay, 
fodder corn, and apples. The process of mak- 
ing hay requires no description, although it 
is one of the most attractive aspects of farm 
work, at least to the onlooker. A word of explanation 
as to the treatment of the corn may not be out of place. 
The Western corn that is planted grows wonderfully in 
the cultivated soil of the various fields, oftentimes reach- 
ing a height of twelve feet. The corn is cut while green 
and full of juice, preferably before the first frost, by 
means of a horse reaper, which not only cuts the corn- 
stalks off close to the ground, but also binds them into 
bundles, which are easily loaded into wagons and readily 
handled later. This reaper is a great time-saver over 
the old method of cutting the stalks by hand with a sickle. 
The corn-stalks are not fed whole to the cattle, but are 
cut up while green — stalks, juicy cobs, and leaves — into 
small pieces by a machine run by a gasoline engine. By 
means of a strong blower connected with the cutting 
machine these pieces of corn-stalks are blown through a 
movable metal tube to the top of the receptacle built to 
receive and store them. These receptacles are either 
square or round, about thirty feet high and fifty feet in 
perimeter. They are built adjoining each barn, so that 
the fodder may be easily reached the whole winter. This 
fodder keeps green and moist all winter. It is much 
relished by the cows and young stock. Corn fodder thus 
cut and stored is called ensilage; the receptacle in which 
it is stored, a silo. 



[ 11 ] 




MOWiNC} MACHINES AT WOKK. 




HAYING SCENE. 




A GOOD LOAD. 





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HORSE RAKES AT WORK. 




REAPING CORN BY HAND. 




LOADING BUNDLES OF STALKS INTO WAGONS. 



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HERE is one other product of the Farm of con- 
siderable importance. This is vinegar. Each 
year enough cider is made to supply the 
hotels with pure cider vinegar. This cider 
is made in a mill of modern construction. The power 
used is a gasoline engine. The room in w^hich it is made 
is of concrete. The men while at work wear clean white 
suits, and every care is taken to have a product free from 
any impurity. The cider is stored in barrels in a concrete 
cellar for about two years. It is then turned into large 
vats, and in three years from the time of making is clear 
pure vinegar. 




SACKS OF CIDER APPLES IN THE LOFT OVER THE CIDER-PRESS. 

The apples are turned tlirough a hole in the floor into a grinder, and the ground apples 
then drop to the cider-press. 



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HE DAIRY BUSINESS, of course, is largely 
dependent on an ample supply of ice. It is 
the duty of the Farm Superintendent to sup- 
ply this ice. An artificial pond, fed by a brook 
from the hills, is the source of the supply. Three ice- 
houses furnish the storage. A gasoline portable engine 
and fifty men on the pond supply the power, so that, 
after the ice is cut into cakes by the horse ploughs, a 
continuous stream of cakes is delivered to the houses, 
and all are filled in al^out two days. 




MARKINC. K'K INTO SQUARES WITH HORSE PLOUGHS. 




SEPARATING LONG SLABS OF ICE WHICH HAVE BEEN MARKED 
INTO SQUARES BY PLOUGHS. 



7" 1^ 

5 ^ 






2 5 





HE main business of a dairy farm, however, is 
not to make cider and harvest ice, but to sup- 
ply milk. The general farm work is either 
dependent on this main purpose or else sub- 
ordinate to it. 

Only finely bred Holsteins, noted for their vigor and 
milk-producing qualities, and the best-blooded Guern- 
seys comjjose the herd of three hundred and fifty 
cattle that is the source of the milk supply. The man- 
agement of the Farm i'S constantly on the lookout for 
the best cows, and much time and expense are given to 
the locating and securing of fine stock. All of the cows, 
therefore, are the choicest of their breed, and the care 
and nourishment they receive is that laid down by the 
most scientific dairy farming. 




BARN FOR HOLSTEIN CATTLE. 
One liundred are kept here. 




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HOLSTEIN BULL, MERCEDliS DE KOL I'KINCE, NO. 36562. 




GRADE HOLSTEIN COW. 



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GRADK HOLSTF.IN COW WTl H (AI.F. 




GRADE HOLSTEIN COW. 




IMrORTKD GUERNSEY COW, IMP. GISTANA II., NO. '21.!38. 
Bred by T. M. LePelley, Island of Guernsey. 




IMrOKTEU GUERNSEY COW, IMP. (iOI.DEN MAY V. UU GRON, NO. 21269. 
Bred liy .lolm Bourjiraise. Island of Guernsey. 




L T, in order to produce pure milk, it is neces- 
sary to care for these cows in the proper 
manner and to draw their milk in a sanitary 
way. The herds are inspected monthly by 
a reliable veterinary surgeon. The cows are carefully 
groomed before each milking, and their heads are then 
tied, so that they cannot lie down and soil themselves 
again. The udders of the cows are wiped with a clean 
damp cloth before each milking. The men who milk wear 
white duck suits, w hich they put on especially for milk- 
ing and wear at no other time. They are required to 
wash their hands after each cow that they milk. Each 
man is given a clean towel. A locker-room furnished 
with wash-basins and a shower-bath is provided for the 
milkers. 

The pails into which the milk is received were espe- 
cially designed and made for the New Boston Dairy. 
Two false rims fit in the top, and placed between these 
rims, so that they perfectly cover the mouth of the pail, 
are tw^o sheets of antiseptic gauze between which are 
layers of sterilized absorbent cotton. As the milk can be 
received into the pails only through the gauze and absorb- 
ent cotton, it is impossible for any impurities to contam- 
inate the milk. These precautions alone supply milk of 
above the average quality, as shown by careful tests 
carried on for us. In order, however, to furnish the very 
best possible milk for drinking purposes, a special barn 
of concrete has been constructed. All haj^ is kept in a 
separate building, the grain in a room by itself, the cows 
in a stable of their own. The building is very carefully 
ventilated and is heated by steam. The bedding used is 
fine, dry sawdust, which absorbs all moisture and pre- 
vents the slightest odor. : ', 



[ 29 ] 




f'TER the milk is drawn into one of the pails 
that have been described, it is immediately 
carried into the milk-room, which is separated 
by self-closing doors from the cow stable. Here 
it is weighed, and a careful record is kept of the amount 
of milk given by each cow and also of the richness of the 
milk. Twice each morning and twice each evening the 
milk is sent to the Creamery, where it is immediateh^ 
cooled and bottled. All of the milk shipped to the Hotels 
for drinking or for table milk comes from the Guernsey 
cows housed in this new cement stable; but not all of the 
milk produced at the various farms forming a part of the 
New Boston Dairy is bottled for table use. A large part 
goes to the Creamery, to be sent to the Hotels as cooking 
milk and as cream and butter. 



[ 30 ] 



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MILK-KOOM. 
Men are weighing the milk just drawn, recording the weiglit, and pouring from a pail 
into a cooler. This milk is sent in a wagon twice during each milking to the Creamery. 
The room connects Mith the cow stable, but is shut off by a self-c-losing door. The door 
is.shoM'n in the picture. 




LOCKKR-ROUM KOR MEN. SHOWER BATH IN THE CORNER. 




OWEVER, the farms owned by the Company, 
even with their large herds, are insufficient 
to supply all the milk necessary for furnish- 
ing cream and butter for the Hotels. Much 
is bought from the neighboring farmers. This milk is ac- 
cepted only from such farmers as comply in every respect 
with the rules of the Boston Board of Health. Their herds 
are inspected, and no milk is taken of them if there is any 
illness in the family of the owner. The farmers who sup- 
ply milk and cream to the Dairy are required to use the 
special pails and to milk through sterilized gauze and 
cotton. In order to be sure that this rule is complied with, 
thej^must return each day, when they deliver their milk, 
the gauze and cotton used for milking. This is immedi- 
ately destroyed. 




FARMERS DELIVERING MILK AT THE CREAMERY, 




HE CREAMERY is quite detached from the 
other buildings, and stands in a Httle park 
of ehns, shrubs, and grass on the bank of tlie 
Piscataquog River. The interior is entirely of 
concrete, white glazed tile, and iron. An expert dairyman 
with trained assistants is in charge of the Creamery. The 
utmost cleanliness is required from every one. All wear 
spotless white suits, which they put on daily before be- 
ginning their work. 

Upon arrival at the Creamery the milk is at once car- 
ried into the receiving-room, whence it is poured into the 
mixing vats that mingle the different cows' milk, so as to 
produce a uniform grade of milk. There are three vats, 
one for the milk from which the cream is to be separated. 
These vats are in an enclosed room made of white glazed 
tile. The milk is poured into the vats through a spout 
which goes through the wall. Before mixing, however, a 
sample of each delivery of milk is taken, and this sample 
is tested for the amount of butter fat it contains. From 
its mixing vat the milk from the Guernsey cows runs to a 
special cooler, and is immediately bottled. Thecoolerand 
bottling machine is in a room below the mixing vats. This 
room is also made of white glazed tile. The milk does not 
have to be handled by any one except to pour it into the 
vats, and, as the milk- rooms are enclosed and kept per- 
fectly clean, there is no possibility of any impurity reach- 
ing the milk after it comes to the Creamery. 



[ 39 ] 




HE GENERAL supply of milk goes through 
the spouts to another vat in the milking- 
room. A part of it is cooled immediately, and 
drawn into large cans for use as cooking milk. 
A part is warmed by discs heated by steam, and runs 
through a spout to the separators where the cream is 
separated. The cream goes from the separator through a 
spout in the wall to a special cooler in the enclosed bot- 
tling-room. Part of this cream is shipped to the Hotels as 
cream: another part is carried to the upper floor of the 
Creamery, and is turned into the cream-tempering vats, 
which are kept in an enclosed room of white tile. When 
the cream is sufficiently old, it is drawn through a spout 
to the churns in a room below, where it is made into butter. 
The butter is pressed into blocks, which are moulded into 
cubes of fours. It then goes to the refrigerating rooms to 
await shipment in a special refrigerator car which daily 
carries the milk and other farm products to the Hotels in 
Boston. The skim milk is conveyed in a tank wagon to 
the Piggery at the other end of the Farm. 

All the bottles and cans which are used to hold milk are 
scalded, scoured, scrubbed, and sterilized bj^ specially 
constructed machinery after they have been emptied and 
before they are again used. 



[ 40 ] 




POURING MILK INTO THE VATS. 
The cans of milk are taken from the wagons, as shown in a previous picture. Tlie milk 
is then poured tlirough a spout into the vats in an enclosed room. Samples of each farmer's 
milk are taken to be tested. 




INTKRIOR OF THE MILK-ROOM. 

The men in the previous i)icture are pourins tlie milk which is seen running into the 
vats. This room is of glazed white tile. 




EXTERIOR OF THE MILK-ROOM FROM THE SIDE OPPOSITE TO 
THAT WHERE THE MILK IS RECEIVED. 




BOTTLIXC-ROOM. 
The bottliiiK-room is uikUt that in wliich the vats are located. Tlie 
milk for table use runs tlirougrh spouts from the vats to a special cooler 
and is immediately bottled. This bottling and cooling room is of glazed 
white tile. 




SOMR OF THE MILK FROM THE VATS IS NOT USED FOR BOTTLIN'O, 
RUNS TO SEPARATORS AVHERE THE CREAM IS EXTRACTED. 



BUT 




COOMN(; MILK KOK CANS. 
The cream from the separators ^oes thrt)ugh a spout to a t-ooler in the bottlinff-room and 
is drawn into cans. This is shown on tlie rig-ht hand. On tlie left, milk from the vats in 
the room above is beins cooled and drawn into cans for shipment as cooking milk. 




CREAM TlvMl'ERlNG KOOM. 
That part of the cream not shipped to the liotels is taken from the coolins-rooni to vats 
for tempering tlie cream to be made into butter. This room is on the floor above the 
cooling-room. It is made of white glazed tile. 




^ s 



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2 ii 



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1^ 




THE BLT'IER BEING WORKED AND PHINTED. 




WASHING AND STEAMING BOTTLES. 




WASHING CANS AND STOrPRRS WITH HOT WATER AND STEAM JET. 




SHIPPING PRODUCTS FROM THE CREAMERY. 



^■' o 

"11 





EXT to the Dairy the Piggery is the most in- 
teresting feature of Valley View Farm. With 
its buildings and its pastures the Piggery takes 
up about forty acres. During the spring, sum- 
mer, and early fall all except the very young pigs roam 
at large over the hills and through the woods of their 
pasture land. Twice a day, summoned by the call of 
their keeper, they rush down the hillside, pushing, strug- 
gling, and squealing, to the feeding-trough of their par- 
ticular pasture. The entire number of pigs on the Farm 
runs often as high as eighteen hundred Yorkshires. Each 
pasture contains but sixty or seventy. A strange and 
amusing spectacle, indeed, is this of the sixty or more pigs 
of each pasture tearing down the hillside and crowding 
to their stalls, squealing and grunting lest one or another 
may get there first. And quite as ludicrous is the sight of 
the pigs at the trough, struggling for food as if there were 
not enough for all. 

The sheds in which the pigs are housed are sanitary, 
well ventilated, and thoroughly painted or whitewashed. 
These one-story barns are almost one thousand feet long, 
and contain hundreds of pens, each ten feet square, eight 
on each side of the centre aisle, and as many more down 
the side aisle. The feeding-troughs are iron, and over 
each runs a pipe which conveys the skim milk from the 
tank which receives it from the Dairy. 

As only clean, dry sawdust, that is changed daily, is 
used for bedding, and as the pens are kept carefully 
whitewashed and cleaned daily, the pigs, which by 
nature are more cleanly even than dogs, cows, or horses, 
are kept in an extremely clean condition. 



[ 50 ] 




HEN a pig reaches one hundred and seventy- 
five pounds, its best condition, it is dressed 
at the shiughter-house, which is a part of the 

I Piggery, a certificate is forwarded to Wash- 



ington to meet the requirements of the new inspection 
law, and then the dressed pig, carefully packed in the 
Farm refrigerator car, is shipped to the Parker House, 
Boston, where it is cut up and distributed to the three 
Hotels in the form of either sausage, bacon, fresh pork, 
salt pork, or ham. 



:4#a 







EXTEKIOR OF THE PIGGERV. 




INTERIOR OF THE PIGGERY. 




A PEN IN THE PIGGERY, THE FRONT OF WHICH HAS BEEN TAKEN OUT. 




A SOW AND YOUNG PIGS. 




A BOAR. 




PIGS CROWDING TO THE GATE LEADING TO THE FEEDING-TROUGHS. 




PIGS RUSHING THROUGH THE GATE JUST OPENED BY AN ATTENDANT. 




DRESSED PIGS READY FOR SHIPMENT. 




MAKING SAUSAGE AT THE PARKER HOUSE, BOSTON. 




TRETCHING over the hillsides at the side of 
the Farm are the fields and hen-houses where 
the hundreds of fowls of all sorts are kept. 
An expert is also in charge of this department 
of the Farm, and here, too, the same care is used to have 
only the best stock. Sometimes as many as two thousand 
chickens are roaming about the Hennery. Each day the 
eggs are collected, and are shipped with the other Dairy 
products to the Hotels, and to the same tables go many 
juicy spring chickens. 




A PEN OF WHITE PLYMOUTH ROCKS. 




ANOTHER PEN OF WHITE PLYMOUTH ROCKS. 




CHICKENS FEEDING. 




HE New Boston Dairy, while an interesting and 
important department of the J. R. Whipple 
Company, supplies the Hotels with only a 
few of the necessary products. The manage- 
ment has not been content with the surety that its 
patrons were receiving the very best butter, milk, cream, 
pork, eggs, and vinegar, but has attempted to supply 
the very best of everything, and to know as far as pos- 
sible the conditions under which the supplies are pro- 
duced and the manner in which they are stored and cared 
for. To carry out this purpose, a Supply Department has 
been organized to buy supplies for all three Hotels and to 
provide proper storerooms for groceries and refrigeration 
for meats, fisli, and all kinds of perishable goods. A new 
building has been built, connected with the Hotel Tou- 
raine and equipped with a modern cold storage plant. 
Here is kept all the beef used at the three Hotels, selected 
by experts and stored under a careful supervision until 
just the right age for use at the Hotels. Trout fresh from 
the brooks near Wareham ; scallops and oysters from the 
fishermen on Cape Cod; cheese made under special con- 
ditions in New York State, for exacting patrons; flour in 
car-load lots received direct from the best mills; turtles; 
terrapin; wines especially selected; ash -cans; electric 
fans; blankets; Irish linen made especiallyforthe Hotels; 
lace curtains; silverware; china from France, — form a 
small part of the supplies furnished from this depart- 
ment. 

But they all exist — Farm, Creamery, Piggery, Supply 
Department — only to furnish the guests of Parker's, 
Young's, and the Touraine with the best that can be 
obtained. 



[ 62 ] 




REFRIGERATING PLANT OF THE SUPPLY DEPARTMENT. 




SUPPLY DEPARTMENT MAKING ARTIFICIAL ICE. 




REFRIGERATOR CONTAINING ABOUT FOUR HUNDRED LOINS OF BEEF. 




PART OF LINEN ROOM CONTAINING SUPPLIES FOR THE THREE HOTELS. 




HOTEL TOURAINE, BOYLSTON AND TREMONT STREETS. 




LIBRAKY, HOTEL TOURAINE. 




OVAL DRAWING-ROOM, HOTEL TOURAINE. 




LIBRARY. PARKER HOUSE. 




DRAWING-ROOM, PARKER HOUSE. 




EXTERIOR OF YOUNG'S HOTEL, COURT SQUARE AND COURT STREET. 




DRAWING-ROOM, YOUNG'S HOTEL. 




BANQUET-ROOM, YOUNG'S HOTEL. 



^'^W 17I9I0 



One copy del. to Cat. Div. 



